Beef Stew with Red Wine and Mushrooms
 
Makes 6 servings
Ingredients
  • 3 tablespoons vegetable oil, divided
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1½ pounds sirloin steak, cut into 1-inch pieces
  • 2 teaspoons salt, divided
  • 1 teaspoon ground black pepper, divided
  • 2 cups beef broth
  • ½ cup dry red wine (such as Cabernet Sauvignon)
  • 3 bay leaves
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 (8-ounce) package whole white mushrooms, quartered
  • 1 cup coarsely chopped carrots
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh thyme
  • 2 tablespoons all-purpose flour
  • 3 tablespoons water
  • 1 tablespoon red wine vinegar
  • Butternut Squash Bowls (recipe follows)
  • Garnish: thyme sprigs
Instructions
  1. In a medium Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion and celery to pan; cook for 2 minutes or until vegetables begin to soften. Remove from pan, and set aside. Heat remaining 2 tablespoons oil in pan.
  2. Season beef with 1 teaspoon salt and ½ teaspoon pepper. Add half of beef to pan; cook for 3 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining beef. Return onion mixture and beef to pan. Add broth, wine, bay leaves, tomatoes, and mushrooms. Cover, and simmer over medium-low heat for 1 hour or until beef is almost tender. Stir in remaining 1 teaspoon salt, remaining ½ teaspoon pepper, carrots, parsley, and thyme. Cover, and simmer for 30 minutes or until beef and carrots are tender.
  3. In a small bowl, place flour; whisk in water. Stir into beef mixture. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 3 minutes or until thickened. Stir in vinegar. Discard bay leaves. Serve stew in Butternut Squash Bowls. Garnish with thyme sprigs, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/beef-stew-with-red-wine-and-mushrooms-recipe/